GAIJIN SAKE LAB
The sake brewing experience

We build our knowledge through hands-on practice. In our lab, we explore how different raw materials, yeasts, and processes affect the final taste. My internship at Sequoia Sake in San Francisco teaches me the proper techniques for handling rice and, more importantly, gives me a clear understanding of how a real brewery operates.

This firsthand experience is what allows me to recognize and explain the nuances of sake during tasting events. The sake we brew here is not for sale; it's our classroom, and every batch deepens our understanding of the sakes we want to share.

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